It's WEEK FOUR of National Cookie Month and this week we're sharing recipes for cookies that freeze well. In my opinion, there's no better cookie to freeze than the classic chocolate chip cookie.

The Four C's. They can't be beat. I've heard that it's the salt that makes or breaks a perfect chocolate chip cookie, but over time I've come to think differently. I think it's the brown sugar. And then the salt. And then the chocolate chips. Whether they be pieces, chunks or chips-- dark, semi-sweet or milk chocolate, it's a personal preference. I like using chips because they're classic, but I really dig a cookie with chunks.

Portion out your cookies using a melon baller or an ice cream scoop and place them on a cookie sheet lined with parchment paper. Freeze for 1 hour and then label a resealable plastic bag and place your frozen cookie balls in it. Pull out as many or as few as you need when you need cookies for the bake sale or for a quick treat. Just add 2 minutes to your baking time.

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About Me

Nikki Miller-Ka is a professional food blogger and food critic based in North Carolina. She writes and bites about local and regional restaurant trends, solo travel and develops original seasonal recipes here on Nik Snacks.
In addition, she is the food editor at Triad City Beat newspaper, the Casual Dining columnist in the Greensboro News & Record and tour guide for Taste Carolina Gourmet Food Tours.
Miller-Ka was classically trained at Le Cordon Bleu College Of Culinary Arts in Miami and holds degrees in English from East Carolina University. Formerly, she’s been a judge for the James Beard Foundation, featured in Southern Living Magazine & New York Magazine, worked an editorial assistant, news reporter and guest blogger for various publications and outlets in the Southeast. She has worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker.